Frango à Portuguesa (Portuguese-Style Garlic and Paprika Chicken)

Ingredients:

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 tbsp garlic paste
• 2 tbsp paprika paste (or 1 tbsp smoked paprika mixed with a splash of olive oil)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Prepare the Marinade:

   • In a small bowl, combine the garlic paste, paprika paste, olive oil, white wine vinegar (or lemon juice), oregano, salt, and pepper. Mix until well combined.

2. Marinate the Chicken:

   • Rub the marinade generously over the chicken thighs, ensuring they are evenly coated. For best results, cover and refrigerate for at least 1 hour, or ideally overnight, to let the flavors infuse.

3. Cook the Chicken:

   • Preheat your oven to 400°F (200°C).
   • Place the marinated chicken thighs on a baking sheet or in a roasting pan, skin-side up.
   • Roast in the preheated oven for 35-40 minutes, or until the chicken is golden, crispy, and cooked through (internal temperature of 165°F/75°C).

4. Serve:

   • Garnish the chicken with chopped fresh parsley and serve with lemon wedges on the side. This dish pairs well with rice, roasted potatoes, or a fresh salad.

Tips:

• Extra Flavor: Add a pinch of red pepper flakes to the marinade for a bit of heat.

This Frango à Portuguesa is a quick, tasty dish with classic Portuguese flavors that’s sure to be a hit at any meal!